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Tavolino Restaurant Review: Chef Massimo Tenino creates plates that are at once decidedly modern and totally traditional at his Foothills restaurant. Lasagna al forno is comprised of tender sheets of fresh house-made pasta, layers of meat, béchamel sauce and cheeses lightly baked to a golden brown. Use a piece bread so as not to miss any of the sauce. Polpo alla griglia (grilled octopus with a hint of lemon) is a must. Meanwhile, lamb osso buco, served with mushroom risotto, will redefine your idea of this classical dish. As for dessert, go for the “bonet,” an ode to chocolate in various forms. Many of the wines come from the vineyard in Piemonte that is owned by chef Tenino’s brother.